The myth of "Microbial-rennet"

In the course of recent decades, various myths of "Microbial-rennet" have been created by individual producers, which are untenable when viewed from a current perspective.

Myth No. 1

"Microbial-rennet" today is on a par with natural rennet.

Not only the tests performed at the Technical University Dresden but many results from practice and tasting sessions have proved that "Microbial-rennet" cannot keep up with natural rennet either upon coagulation (12% more enzyme input is needed) or maturation (development of bitter peptides). In the case of "Microbial-rennet", longer storage and maturation periods – either intended or unintended – lead to high degrees of quality impairment.

Myth No. 2

"Microbial-rennet" is absolutely safe.

Complaints related to "Microbial-rennet" in the year 2008 – microbial lipases – show that errors in the course of production can drag along for several months. This is also based on the fact that for the most part "Microbial-rennet" is only produced in large quantities in the Far East and therefore, not in accordance with European quality standards. The mould fungi applied, such as Mucormyces miehei, produce a multitude of fermentation by-products that are still unknown (e. g. Mycotoxide). This is also known to the EFSA (European Food Safety Authority) and consequently, work on the new standards is in progress.

Myth No. 3

The cheese factory saves money with "Microbial-rennet".

Tests performed at the Technical University in Dresden have proven that the application of "Microbial-rennet" results in massive net losses for the cheese factories. Even if "Microbial-rennet" were free, it would still be too expensive.

Myth No. 4

"microbial rennet substitutes" also contain Chymosin and Pepsin

The enzymes that are produced by the mould differ totally from those found in nature. The different goes from molecular weight to the composition of amino acids. These enzymes are called: "Mucor pepsins" . This difference also leads to less yield in the cheese production and to the formation of bitter peptides in the cheeses during maturation.